Salmon Patties, made from wild-caught canned salmon, are easy to make dinner time favourite in our house and are the best salmon cake recipe ever!
Preheat the oven to 425 degrees Fahrenheit.
Sprinkle the salmon with a tablespoon of olive oil and season generously with salt and pepper. Cook for 10 to 13 minutes or until cooked through.
When cooking salmon, cut onion and pepper and cut dill and fresh parsley.
Remove the salmon from the oven and cool in the refrigerator for 5 to 10 minutes.
While the salmon is cooling, add one tablespoon of olive oil to a large saucepan and fry the onion and pepper for 6 to 8 minutes or until tender and translucent. Take it from the stove and let it cool off.
Chop the cooled salmon with your hands in a large mixing bowl (remove the skin). Add chilled onions and pepper with dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Mix all ingredients with your hands until well blended.
Form the salmon mixture into small burgers with your hands and set aside.
Heat over medium heat several tablespoons of olive oil in a large pan and cook the salmon patties on each side for 3 to 4 minutes. Remove the salmon patties on a plate with paper towels.
Serve the salmon cake with lemon dill mayonnaise.
Put all ingredients in a small bowl and mix.